29 June 2008

I am sorry to disappoint those of you who have visited my site today looking for a Danish Braid and recipe. Yes I am a usually dedicated member of the multiplying group of Daring Bakers. I had plans to complete this challenge this month...really I did!!!!I purchased all the necessary ingredients and was even going to prepare a cream cheese and fruit filling.

As some of you know I have taken on a job working for the summer at a camp for disabled children...well I am working 7 days a week for the most part and in the beginning (before help thankfully came along) 12 hour days. I am quite excited because the first group of children arrived last night!!!!Needless to say I never got around to baking my braid. I also want to apologize for not visiting your sites as often I would like to for the same reason. I think we get some time off at the end of each camp so there may still be time.

The Daring Bakers is the brainchild of our beautiful and talented co-founders Lis at La Mia Cucina and Ivonne of Cream Puffs in Venice . We are given a challenge each month, choose a day to bake our little hearts out and then we all post our top secret recipe on the same day. Today is that day.
This months challenge was cohosted by Kelly of Sass and Veracity and Ben of What's Cooking? Both Kelly and Ben selected a recipe from Sherry Yard's The Secrets of Baking for a great way to introduce us to laminated dough. Danish pastries are in the same family as puff pastry.

But since there is no Danish Braid here today I give you my final recipe for garlic scapes.

They are fast fading away in the gardens of British Columbia. If you would care to know more about garlic scapes have a quick look at these previous posts.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

45 comments:

Your bean dip looks delicious. I procrastinated until the very last minute (seriously I finished baking and blogging it about a half hour before I had to go make donuts this morning!) It's really good though if you get time later.

I do love white beans and in dips it is wonderous. No scape for me, I tried all my likely sources and no luck.Sorry you couldn't make the danish (it really is worth while) but the camp sounds most rewarding and worth while on a different front. Bakers are people too.

God bless you! I love seeing people who make themselves available for our children who need some extra lov'n & kindness. It's amazing how little it takes to please a child who doesn't "have" everything. I'm sending you a big hug from California!

I must admit that I have a sweet tooth and came over to drool over your Danish braid but your white bean and garlic scape dip did a perfect job as well. BTW voting has started for the Fat Chefs or Skinny Gourmets? and you can vote for your favourite recipe and your friends can vote for you.

This is very timely as my garden is loaded with scapes at present. Thanks for sharing these yummy recipes. I'm sorry you missed out on the DB challenge (almost didn't make it myself)sometimes life just gets too busy! Happy Canada Day!

I just found your blog and wanted to tell you that I think it's wonderful. YOur dip recipe sounds great. I started a new companion blog to Thyme for Herbs (http://thyme-for-herbs.blogspot.com) called An Herbal Bedfellow (http://anherbalbedfellow.blogsppot.com) I have added you to my blogroll

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.